Gin and Jenever

Gin and jenever, often considered to be historical siblings in the world of spirits, have developed into two distinct styles that often represent where they’re made as much as how they’re made. Jenever, also known as genever or Holland gin, is the forebear of modern gin and hails from the Netherlands and Belgium. Its origins can be traced back to the 16th century when it began as a medicinal elixir. Distilled from malt wine and infused with juniper berries, which were believed to have healing properties, jenever was the remedy of choice for various ailments. The spirit was hearty, rich, and malty, much different from the clear, crisp gins we are familiar with today. There are two main types of jenever: 'oude' (old) and 'jonge' (young), which do not denote age but rather the distilling techniques and ingredients used. Oude jenever must contain at least 15% malt wine, though it can go as high as 50%, and up to 20 grams of sugar per litre. Jonge Jenever has a maximum of 15% malt wine and 10 grams of sugar per litre. Both styles must have a juniper flavour as the predominant note, but oude is often smoother, with a slightly sweet and aromatic profile. The story of gin begins with jenever's journey to Great Britain in the 17th century. English soldiers fighting in the Thirty Years' War were given jenever to bolster morale before battle, a practice that gave rise to the term "Dutch courage." Over time, British distillers adapted the recipe, creating a drier spirit that suited the English palate. The Gin Craze of the 18th century saw the drink's popularity explode, with the resulting social problems leading to a series of legislative actions known as the Gin Acts. Modern gin has evolved to become a lighter, more refined spirit.